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Chicken Enchiladas Recipe
1 pack of (4) chicken breasts
1 whole med. size onion, medium chopped
2 cloves garlic, or 1 tbs. pre-minced
1 green bell pepper, medium chopped
1 pack of large tortillas (10 pieces)
2 cups shredded cheddar or jack cheese
For sauce:
1 can tomato sauce
1 pack old el paso or ortega taco seasoning mix
1 can cream of mushroom soup
1 can chicken broth (swanson is good)
1 jar pace salsa (medium or hot is best)
Directions for sauce: Heat together tomato soup, mushroom soup and chicken broth. Bring it to a boil then allow it to simmer. Then add 1/2 jar of salsa. (retain rest for condiment). If this mixture ever becomes too thick add a little water- It should be a good soup
consistency. Add whole pack of taco seasoning mix, allow to simmer 10 minutes.
Chicken mixture: Boil chicken in water until done (about 15-20 mins.), allow to cool and then "pull" it. Simply pull it apart into strands. Heat 2 tbs.olive oil in skillet and saute onion, green pepper and garlic together until onion goes clear. (be sure not to burn garlic...keep
heat on med. to med. low depending on your stove). Then add cooked chicken and toss together to warm it. note: refried beans may also be used instead of chicken, it's quite good! Preheat oven to 350°F.
Roll ample amount of chicken mixture into each tortilla to make a fairly large "burrito". Careful not to overstuff as it will break the tortilla and make a huge mess. When all the tortillas have been rolled, place the burritos in a large baking dish. Pour all of the sauce on top, and
cover with the shredded cheese. Bake covered until cheese melts in oven, about ten minutes. Can be served with any of the following: salsa, shredded lettuce, chopped tomatoes, sliced olives, sour cream, green chilies or pico de gallo.
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